Chiles Rellenos
Serves: 6
Irma Bergnaum
1 January 1970
Based on User reviews:
40
Spice
32
Sweetness
40
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
All-Purpose Flour2.5 tsps
Salt4 large
Egg Yolk (beaten)4 large
Egg White (beaten until foamy)Directions:
1
Using a long-handled fork, char chiles over an open flame, turning, until skins are blackened, 4 to 6 minutes
2
(Alternatively, broil chiles on a broiler pan about 2 inches from heat, turning occasionally until skins are blistered and charred
3
) Transfer chiles to a bowl and let stand, covered, until cool enough to handle
4
Using a small knife, carefully scrape the charred skin off the chiles (leave the stems attached)
5
Carefully cut a lengthwise slit in each chile to form a pocket, and cut out and discard the seeds
6
Stuff each chile with some of the mild cheddar, and thread shut with a toothpick
7
In a large saucepan, melt enough shortening to reach 1/2-inch up the sides, and heat to 375 degrees F
8
On a deep-fat thermometer
9
Preheat the broiler
10
In a bowl, combine flour, salt, and pepper
11
In another bowl, carefully fold yolks into egg whites
12
Working in batches, dredge the chiles in the flour and, using a slotted spoon, dip into the eggs to coat completely
13
Fry, turning occasionally, until golden, no more than a couple of minutes
14
Using a slotted spoon, transfer chiles (careful, they are delicate) to paper towels to drain
15
Arrange chiles on a flameproof plate and sprinkle with the sharp cheddar
16
Broil chiles just long enough to melt cheese and serve immediately, accompanied by salsa, if desired